Sophie Gray's perfect scrambled eggs

Scrambled eggs are great on their own with a slice
of toast or rolled in a tortilla. Try them served with
French Toast and bacon, or styled up with a sliver or
two of smoked salmon.

2 eggs per person
1 tsp butter
¼ cup milk
Salt and pepper to season

1. Melt the butter in a small saucepan over a medium heat. While the butter is melting, break the eggs into a small bowl.
2. Add the milk and a pinch of salt and pepper and whisk lightly with a fork. When the butter is bubbling reduce the heat to low.
3. Pour in the beaten egg and when it starts to set, stir the mixture gently with a wooden spoon until it forms soft curds and there is no runny egg left. Spoon the scrambled eggs onto a warmed plate or onto toast or a tortilla.

Cook's tip: You can use cooking spray instead of butter and substitute full fat milk with trim to make this healthy meal even healthier. Or, for a bit of decadence, use cream instead of milk and top with chopped parsley or chives.

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